Materials:

80g flour, 5g baking powder, 2 eggs, 80ml milk, 80g sugar and a little oil.

Use the most common flour, and don't use jiaozi flour or high-gluten flour.

Steps:

1。 Mix flour and baking powder evenly.

2。 Separate egg yolk from egg white, mix egg yolk, milk, 40 grams of sugar and a little oil, and stir well. Be careful not to generate too many bubbles.

3。 Pour the mixture of flour and baking powder into the egg yolk mixture and stir well.

4。 Start beating egg whites. After some bubbles appear, add 40 grams of white sugar, or add white sugar twice, and continue to beat ... until the foam of egg white is initiated, it will not disappear when it is still, and it will be fine. This seems to be called dry foaming. I don't have an egg beater, not even a manual one I just use three chopsticks, and I can see the effect in 5 minutes, and 8- 10 minutes is enough.

5。 Add the egg white into the egg yolk mixture for 2 to 3 times, stir well once, and then add it.

6。 After mixing completely and evenly, prepare a microwave oven container with oil around it. Pour the fully mixed slurry into a container. The batter will rise, so you can't use small containers. Give it room to expand. )

7。 Shake the container filled with powder slurry on the table a few times to drive away the big bubbles.

8。 Then you can enter the microwave oven, and the microwave oven is set to medium and high-grade firepower, which takes about 4 minutes. Open in four minutes. If it is not ripe enough, heat it again 1 min.

9。 When you're done, take it out and buckle it upside down on the plate.

The practice of rice cookers:

1. Preparation materials 1, 4 eggs 2, low-gluten flour or cake flour 100g (ordinary flour can also be added with 10g starch); Sugar 100g. (If you use a small cup, what kind of cup) 3. A little white vinegar, a little sugar and a little oil. 4. Household appliances: 1, one rice cooker; 2, two small pots; 3. A manual eggbeater. 2. Practice: 1. Put the egg white and yolk in two small pots respectively (eggs should be kept at room temperature, and those just taken out of the refrigerator should be kept at room temperature); Add sugar 1/3 to the egg yolk and beat the egg yolk until it is light yellow (I usually just stir 1 min. If you put the yolk in warm water, the effect will be better. 2. Beat the egg white until it is dry and frothy like cream (the egg white can stand on your fingertips for about 5 minutes until there is no egg liquid in the bowl. This step directly determines the quality of the cake. If there is egg liquid in the bowl, the cake will not swell and become an omelet. But you can't beat it either. It's not good to play too long until it looks like cotton. Then, pour the remaining 2/3 sugar into the egg white and gently stir it a few times. Attention! ! There should be no oil and water in the egg white basin. The manual eggbeater should be clean, and the egg yolk should not be stuck. The egg white should not be mixed with a little egg yolk. These three points are very important, otherwise the egg white will not be beaten well. 3. Put half of the beaten egg white into the egg yolk and stir carefully, so as not to destroy the bubbles in the egg white. Then put the flour, sugar and oil into the beaten egg yolk, drop a few drops of white vinegar, and then gently stir evenly (stirring too hard will make the flour gluten and affect the quality of the cake; Sugar and oil are seasonings, and nothing can be added; White vinegar is used to remove the fishy smell of eggs. ) 4. Put the remaining half of the egg white into "3" and stir it evenly (you can't use a blender, you can scoop it up from the bottom of the bowl by hand or rubber shovel and repeat it several times) 5. After about 2 minutes, you will find that the egg yolk batter and egg white are mixed into a paste, and then the cake batter is ready:) 6. Coat the rice cooker with oil, or if it is not a non-stick cooker, you can spread a layer of oil paper or. Put some nuts such as walnuts and melon seeds in the bottom of the pot and pour the cake paste into the rice cooker:) 7. Press the rice cooker to the cooking and heating position, and then jump to the heat preservation position for about 5 minutes. Wait for 2-3 minutes, then press the cooking heat, and jump again after a few minutes (sprinkle some raisins on the batter when it is a little hard). Repeat this for 3-4 times, and you can smell a cake. ) 8, out of the pot, flip, delicious big cake will appear, the bottom should be a little dark yellow.

Cake making technology

Cake Cake refers to a sponge soft cake made of egg paste and its replica with sugar paste, protein paste and cream paste, which is called cake for short. Pastry is divided into three categories: clear cake, oil cake and compound cake.

I. Matters needing attention in cake making

1. When making cakes, the quality of flour directly affects the quality of products. Generally, low-gluten flour is used to make cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, large and flat. If low-gluten flour is insufficient, it can be made of medium-gluten flour or high-gluten flour with appropriate amount of corn starch.

Another main ingredient of cake is eggs. The bulkiness of eggs mainly depends on the endosperm protein in protein. Only by high-speed beating can endosperm protein wrap a lot of air to form bubbles, which increases the size of the cake. Therefore, when beating protein, it is advisable to use high speed instead of low speed.

3. The syrup for making cake embryo is made of1000g white sugar and 500g water, boiled and thoroughly cooled.

Eggs and sugar should be whipped at high speed, which is required by the characteristics of endosperm protein.

Before baking the cake, the oven must be preheated, otherwise it will affect the softness and elasticity of the baked cake. The equipment for beating cakes must be clean, especially not touching grease, otherwise the cakes will not be loose, which will affect the quality and taste.

5. In the traditional method of making cakes, the inner wall of the bottomed mold is often coated with oil, so the edges of the cakes are often colored and the bottom is darker. Now you can make a cake with a cake ring, just put a piece of white paper at the bottom of the ring instead of oiling. The edge of the cake is colorless and the bottom color is lighter, which can save costs, including the cake on the surface and at the bottom.

After the cake is baked, it is thoroughly cooled, and the paper on the cake ring and bottom is removed until it is used to ensure that the cake will not be air-dried and affect the quality.

6. The baking temperature of the cake depends on the amount of mixture in the cake. The more the mixture, the lower the temperature. On the contrary, the less the mixture, the higher the temperature.

7. The baking time of the cake depends on the temperature, how much mixture the cake contains, what kind of stirring method and so on. Generally speaking, the longer the time, the lower the temperature; Conversely, the shorter the time, the higher the temperature. The cake has low temperature and long time; Cupcakes are hot and short.

8. Cover the cake on the cake board while it is hot, so that the moisture contained in the cake will not volatilize too much and the humidity of the cake will be maintained. In addition, when the cake is hot, the shape is not completely fixed, and the surface of the cake can be leveled by the weight of the cake itself.

9. Use low-gluten flour for sponge cake and medium-gluten flour for pastry. This is because the structure of fat cake itself is looser than sponge cake, and the use of medium gluten flour further strengthens the structure of cake. So as to become more compact and not loose.

Second, the cake making process

1, cocoa sponge cake

Ingredients: 600g of eggs, 300g of sugar, 290g of low-gluten flour, 30g of cocoa powder, and 0/00g of buttermilk/kloc.

Appliances: mixing barrel, sieve, small pot, pad paper, cake ring, baking tray, cake board.

Method:

(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.

(2) Beat the eggs into a mixing barrel, add white sugar, and put them into a blender to stir until they turn white and become thick and creamy.

(3) Sieve the low-gluten powder and cocoa powder with a sieve, gently pour them into a mixing barrel, add melted and cooled butter and skim milk, and stir them evenly to form cakes.

(4) Put the cake into the pad paper, put it into the cake circle in the baking tray, smooth it by hand, and bake it in the oven.

(5) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on the cake board while it is hot, and then use it when it is cold.

2, vanilla sponge cake

Ingredients: 630g of eggs, 3 10g of sugar, 5g of vanillin or vanilla powder, 3 10g of low-gluten flour, 0/00g of vegetable oil 100g of skim milk.

Appliances: mixing barrel, sieve, pad paper, cake ring, cake board.

Method:

(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.

(2) Beat the eggs into a mixing barrel, add white sugar and vanillin or vanilla powder, and put them into a blender to make them thick white.

(3) Gently mix the sieved flour into a mixing barrel, slightly stir, add vegetable oil and skim milk, and continue stirring until it is evenly mixed into a cake.

(4) Put the pad paper laid by the cake maker into the cake ring, put it into the baking tray, smooth it by hand, and bake it in the oven.

(5) Bake for about 30 minutes, take out the cake after it is completely cooked, cover it on the cake board while it is hot, and use it after cooling.

3. orange sponge cake

Ingredients: 500 grams of eggs, 300 grams of sugar, 5 grams of fine salt, 200 grams of low-gluten flour, 5 grams of baking powder, appropriate amount of skim milk, 50 grams of orange juice and 75 grams of vegetable oil.

Utensils: mixing barrel, mixing basin, sieve, pad paper, cake ring and cake board.

Method:

(1) preheat the oven to 170℃ (or 175℃ fire, 160℃ fire), spread a pad of paper on the baking tray, and then put a cake ring for use.

(2) Divide the eggs into yolk and egg white for later use.

(3) Pour the egg yolk, salt and sugar into a mixing barrel, put them into a blender and stir until they are thick white, then add the low-gluten flour, baking powder, skim milk, fragrant juice and vegetable oil in turn, and stir well.

(4) Put the egg white and the other half of the sugar into another mixing barrel, beat it into soft foam with a blender, mix in the egg yolk mixture, stir it evenly, put it into a spare cake ring, smooth it, and bake it in an oven.

(5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.

4, almond sponge cake

Ingredients: 500 grams of eggs, 250 grams of sugar, appropriate amount of skim milk, 240 grams of low-gluten flour, 80 grams of almond flour, and 50 grams of melted butter.

Appliances: mixing barrel, sieve, pad paper, cake ring, cake board.

Method:

(1) preheat the oven to 180℃ (or 180℃ fire, 170℃ fire), spread a pad of paper on the baking tray, and then put a cake ring for use.

(2) Beat the eggs into a mixing barrel, add sugar, and when the eggs turn white with a blender and become thick emulsion, add a proper amount of skim milk, and turn to medium or low speed for a while.

(3) Carefully mix the sieved low-gluten flour and almond flour, and stir it slightly evenly, then add the melted cream, stir it evenly, put it into the spare cake circle and bake it in the oven.

(4) Bake for about 30 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.

5, honey sponge cake

Ingredients: 20g cake emulsified oil, a little warm water, 500g eggs, 250g sugar, 250g low-gluten flour, 5g baking powder, peanut butter 100g, 45g melted butter and a proper amount of skim milk.

Utensils: mixing basin, egg string, mixing barrel, sieve, measuring cup, pad paper, cake ring and cake board.

Method:

(1) Put the cake emulsified oil and warm water into a mixing basin, and stir evenly with an egg tray for later use.

(2) Preheat the oven to 170℃ (or 170℃ when the oven is on fire and 160℃ when the oven is off), spread a pad paper on the baking tray, and then put a cake ring on it for later use.

(3) Pour the emulsified oil into a mixing barrel, beat the eggs and add the white sugar, and put them into a blender to stir until they are completely expanded.

(4) Slowly pour the sieved flour and baking powder into the mixing barrel, and stir it evenly, then add peanut butter, melted butter and skim milk, and stir it evenly.

(5) Put the evenly stirred material into the spare cake ring, smooth the surface, bake in the oven for about 40 minutes, take it out until it is completely cooked, cover it on the cake board while it is hot, and use it after cooling.

Note: Cake emulsified oil, also known as "SP", can accelerate the emulsification of cakes and make them fluffy, which is especially suitable for mass production, but the shrinkage rate of cakes produced is slightly increased. Peanut butter can be made by baking crispy peanuts and adding water.

6.coffee sponge cake

Ingredients: 8 eggs, 3 yolks, 350g sugar, instant coffee 10g, 345g low-gluten flour, melted butter 180g, and a proper amount of skim milk.

Appliances: mixing barrel, sieve, measuring cup, pad paper, cake ring, cake board.

Method:

(1) Preheat the oven to 180℃ (or 185℃ fire, 165℃ fire), spread paper on the baking tray, and then put on the cake ring for later use.

(2) Put the eggs and yolk together in a mixing barrel, add white sugar and instant coffee, and put them in a blender to stir until they are thick paste.

(3) After sieving the low-gluten flour, carefully pour it into a mixing barrel and stir it evenly, then add the melted milk fat and skim milk and stir it evenly.

(4) Put the mixed materials into the spare cake ring, smooth the surface by hand, and bake in the oven.

(5) Bake for about 35 minutes until it is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.

7.strawberry sponge cake

Ingredients: 500g of eggs, 275g of sugar, 4g of refined salt, strawberry jam 100g, 250g of low-gluten flour, 25g of corn starch, 50g of vegetable oil and a proper amount of skim milk.

Utensils: mixing barrel, measuring cup, sieve, pad paper, cake ring and cake board.

Method:

(1) Preheat the oven to 170℃ (or 165℃ fire, 155℃ fire), spread paper on the baking tray, and then put the cake ring away for use.

(2) Put the eggs, white sugar and refined salt into a mixing barrel and put them into a blender to stir until they are completely fluffy. Add strawberry jam and stir lightly at medium speed.

(3) Sieve the low-gluten flour and corn starch together, then slowly add them into the mixing barrel and stir them evenly, then add the vegetable oil and skim milk and stir them evenly.

(4) Put the stirred materials into the spare cake ring, bake in the oven for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after it is completely cooled.

8.cherry sponge cake

Ingredients: sugar cherry120g, eggs 570g, sugar 270g, low-gluten flour 300g, vegetable oil 60g, and skim milk.

Appliances: crusher or kopis, mixing barrel, sieve, measuring cup, pad paper, cake ring, cake board.

Method:

(1) Preheat the oven to 175℃ (or 170℃ fire, 160℃ fire), spread a paper pad on the baking tray, and then put a cake ring on it for use.

(2) Chopping the candied cherries with a pulverizer or a pulverizer for later use.

(3) Put the eggs and sugar together in a mixing barrel and stir them in a blender until they turn white and form a viscous emulsion.

(4) After the flour is sieved, carefully mix it into the mixing barrel, and add the reserved sugar-stained cherry powder, raw vegetable oil and skim milk in turn. After all mixing, put it into the spare cake ring and bake it in the oven.

(5) Bake for about 35 minutes until it is completely cooked, take it out, cover it on the cake board while it is hot, and use it after it is completely cooled.

9.banana sponge cake

Ingredients: 500g of eggs, 300g of sugar, banana sauce 100g, 50g of raw vegetable oil, 200g of low-gluten flour, corn starch 100g, and a proper amount of skim milk.

Appliances: mixing basin, mixing barrel, measuring cup, sieve, paper pad, cake ring and cake board.

Method:

(1) preheat the oven to 170℃ (or 175℃ fire, 160℃ fire), spread a layer of pad paper on the baking tray, and then put a cake ring on it for use.

(2) Separate the egg white and yolk, and pack them in two stirring pots for later use.

(3) Put the egg yolk and half of the white sugar into a mixing barrel, and put them into a blender to stir until they turn white, forming a thick emulsion. Add banana sauce, vegetable oil, sieved flour, corn starch and skim milk in turn, and keep stirring evenly for later use.

(4) Put the egg white and the other half of the sugar into a stirring barrel, beat them into hard bubbles, mix them with the egg yolk mixture, stir them evenly, put them into a spare cake ring, smooth the surface, and bake them in an oven.

(5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board, and use it after thorough cooling.

10, mango sponge cake

Ingredients: 600 grams of eggs, 60 grams of mango sauce, 60 grams of melted milk fat, low-gluten flour 150 grams, appropriate amount of skim milk, and sugar 150 grams.

Appliances: mixing basin, mixing barrel, measuring cup, sieve, paper pad, cake ring and cake board.

Method:

(1) Preheat the oven to 170℃ (or 170℃ fire, 160℃ fire), spread paper on the baking tray, and then put on the cake ring for later use.

(2) Separate the yolk from the egg white, and put them into two mixing pots for later use.

(3) Put the egg yolk into a mixing barrel, stir it in a blender until it turns white, add mango sauce and melted cream, continue to stir evenly, then add low-gluten flour and stir evenly, and finally add a proper amount of skim milk and stir evenly.

(4) Put the egg white and white sugar into another mixing barrel, and when they are whipped into soft foam, add the egg yolk mixture, mix well, put it into the spare cake ring, and bake it in the oven.

(5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board, and use it after it is completely cooled.

1 1 Method for making tortillas

The main raw materials are 25 kg of yellow corn flour, 0.6 kg of syrup, eggs, baking soda, salt and fresh milk.

Equipment, electrical appliances, ovens, cake molds. The production method takes 2.5 kg of yellow corn flour, 0.6 kg of dilute sugar, and appropriate amount of white sugar, salt and fresh milk. Mix the raw materials, stir them evenly, steam them in a pot for 30 minutes, then take them out and let them cool. Beat the eggs well, add a proper amount of baking soda to a small amount of cooked fine flour, and put them into the steamed raw materials and mix well. Then put the raw materials into the mold of the cake respectively. Bake the corn cake in the oven for a while. The tortillas are soft and sweet, and have a unique flavor.

The technological process is batching → steaming → adding eggs → molding → baking → finished product.

sponge cake

Raw materials: egg 630g, sugar 3 10g, low-gluten flour 3 10g, raw vegetable oil 100g, and skim milk.

Appliances: mixing barrel, sieve, pad paper, cake ring, cake board.

Method:

(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.

(2) Beat the eggs into a mixing barrel, add white sugar, and put them into a blender to stir them into thick white.

(3) Gently mix the sieved flour into a mixing barrel, slightly stir, add vegetable oil and skim milk, and continue stirring until it is evenly mixed into a cake.

(4) Put the pad paper laid by the cake maker into the cake ring, put it into the baking tray, smooth it by hand, and bake it in the oven.

(5) Bake for about 30 minutes, take out the cake after it is completely cooked, cover it on the cake board while it is hot, and use it after cooling.